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【目的】探讨二氧化氯(ClO2)与1-甲基环丙烯(1-MCP)结合处理对香蕉贮藏品质的影响,为ClO2和1-MCP在香蕉贮运保鲜上的应用提供参考依据。【方法】以“威廉斯”香蕉果实为对象,用200μg/kgClO2溶液浸泡3min后,再经1μL/L1-MCP处理12h,然后分别进行室温贮藏[(25±0.5)℃]和冷藏[(13±0.5)℃],观测贮藏过程中香蕉品质的变化。【结果】无论在室温贮藏还是冷藏条件下,ClO2结合1-MCP处理均可有效减缓香蕉褪青和转黄,降低香蕉硬度下降速率及可滴定酸、可溶性总糖和还原糖的上升速率。【结论】ClO2结合1-MCP处理可以显著延缓香蕉后熟,保持良好的贮运品质,是香蕉贮运过程中预防香蕉转黄,延缓后熟的有效措施。
【Objective】 The objective of this study was to investigate the effects of chlorine dioxide (ClO2) and 1-MCP on the storage quality of banana, and to provide a reference for the application of ClO2 and 1-MCP in banana storage. 【Method】 The banana fruits of “Williams” were treated with 200μg / kg ClO2 solution for 3min and then treated with 1μL / L1-MCP for 12h, then stored at room temperature [(25 ± 0.5) ℃] (13 ± 0.5) ℃] to observe the changes of banana quality during storage. 【Result】 ClO2 combined with 1-MCP both slowed down the yellowing and yellowing of banana, reducing the rate of decline of banana hardness and the rate of rise of titratable acid, soluble total sugar and reducing sugar, both at room temperature and under refrigeration. 【Conclusion】 ClO2 combined with 1-MCP treatment can significantly delay the ripening of banana and maintain the good quality of storage and transportation. It is an effective measure to prevent banana from turning yellow and delay ripening after banana storage and transportation.